My Pork Wellington and how this dish came to be. You’re not going to believe this, but I was in the kitchen and heard that commercial about the three “P’s.” You know the one, right? It’s the one about life insurance. I’m always thinking about what I’m going to make for dinner.  I know I had two pork tenderloins on hand, Prosciutto, and a couple of rolled puff pastry sheets in the refrigerator. I was standing in my pantry and saw that I had a jar of Pistachio pesto. At that very moment, a light went off in my head. That’s it, I have the four “P’s”, and that’s how my Pork Wellington came to be.

Everyone knows how expensive beef tenderloin is, so what better way to make a dish as elegant as a Beef Wellington but make it using pork tenderloins. Now you don’t need to wait for a special occasion to make a fancy dish for your family and friends; you can surprise them with my Pork Wellington.

The last thing I’ll say is, having worked in the food industry all my life, I learned pork is done at 140 degrees F. and it will have a light pink center, or as I would call it, cooked “medium”. Growing up, I was always told pork had to be cooked well done. Not true! It’s fine to eat pork where the center is slightly pink.

In this next picture, I’m starting to lay out the slices of Prosciutto onto two large pieces of plastic wrap before rolling the Prosciutto up around each pork tenderloin. Then, I will transfer them to the refrigerator to set up.

 

Prep Time: 30 minutes (time includes searing the pork)
Inactive Prep Time: 2 hours 10 minutes
Cook Time: 40 to 55 minutes
Total Time: 3 hours 15 minutes
Yields: 10 servings
Equipment: 2 rimmed baking sheet pans, chef’s knife, paring knife, plastic wrap, parchment paper, 1 (10-inch) sautè pan, large mixing bowl, tongs, pastry brush, digital meat thermometer

Ingredients:
2 pork tenderloins, trim off all the silver skin if any
1/4 cup of olive oil, divided
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
1 teaspoon of garlic powder
1 teaspoon of dried oregano
1 (6.7 oz) jar of Pistachio pesto divided
4 slices of Prosciutto, divided
2 (9″ x 14″)  packages of  Jus-rol Puff Pastry
1 egg, beaten

Instructions:
Add spices, Kosher salt, and freshly ground black pepper to a large mixing bowl, and mix to combine. Pat dry both pork tenderloins and then rub each one down with the olive oil. Next, roll them around in the spice mixture to coat all sides.

Preheat sautè pan over medium-high heat. Place both tenderloins into the pan and sear until they have a golden brown crust. You want to turn the tenderloins once they’ve developed a golden brown crust on each side using a pair of tongs. This process should take about 8 to 10 minutes. Transfer the pork tenderloins to a large plate to rest for 10 minutes.

Smear half the Pistachio pesto over each tenderloin to coat all sides. Lay two large pieces of plastic wrap onto the counter and place 2 slices of the Prosciutto in an overlapping style on each of the plastic wrap sheets. Place each tenderloin on top of the Prosciutto. Take the end of the plastic wrap and roll each one up tightly, using the plastic wrap to ensure each one is rolled up tightly. Transfer to the refrigerator and let rest for at least 2 hours. Overnight is fine.

Preheat oven to 425° F.
This brand of Jus-rol puff pastry comes rolled up in parchment paper. You will need two pieces of parchment paper to line the two baking sheet pans. Carefully remove the plastic wrap from each tenderloin and roll them up in puff pastry, tucking the ends underneath. Place each one onto a sheet pan and brush with beaten egg. Score each one in a criss-cross pattern using a paring knife. Cut three small slits into each of the logs. Place on the middle rack of the oven and bake for 25 to 30 minutes, and the internal temperature of the pork reads 140° F.

Once the Pork Wellingtons are out of the oven, allow them to rest for 15 minutes before slicing.

I like to serve a homemade brown gravy alongside my Whole Grain Mustard Oven Roasted Potatoes as a side dish.

There you have it, my Pork Wellington.

Notes:
1) Carefully lay out a large piece of plastic wrap. Start by setting the slices of Prosciutto, each one overlapping the other. You’ll need 2 slices for each pork tenderloin. There is no need to cover the entire pork tenderloin in Prosciutto slices; it just adds an extra layer of flavor to the dish.

2) After searing off the pork tenderloins, allow them to rest at room temperature for 10 minutes before wrapping them up to transfer to the refrigerator.

3) Alternatively, you could make your pesto from scratch.

4) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2015/06/16/whole-grain-mustard-oven-roasted-potatoes/

https://lindalouhamel.com/2025/03/09/homemade-brown-gravy/